Vegas-trained chef's gamble pays off with panoramic position

American Mike Boyle moved from Las Vegas to Hong Kong two years ago with his wife despite never having been outside the US before. He taught himself to cook as a teenager by looking at the contents of the fridge and using whatever was there to create a meal. After studying the culinary arts in Chicago, Boyle started his career working for renowned chef and restaurateur Thomas Keller at the French bistro Bouchon in Las Vegas. Then, in September, Ava Restaurant Slash Bar opened on the 38th floor of Hotel Panorama, Tsim Sha Tsui, with Boyle as head chef. It has garnered positive reviews not just for the amazing views but for Boyle's beautifully presented contemporary cooking.

Why did you decide to start your culinary career in Las Vegas?

When I graduated, I knew I either wanted to work on a cruise ship or in Vegas. All the big names are there - Thomas Keller, Wolfgang Puck, everyone. Then I found out that cruise ships are mostly about buffets so I went to Vegas on a working holiday, walked into Bouchon and asked the head chef for a job.

What was it like working for Keller?

When he came into the kitchen, he would shake hands with everyone from the head chef to the dishwasher. I maintain all respect for him. I once saw him scrubbing a meat slicer to make the stainless steel shine and I thought if a multimillionaire with many restaurants and one of the best chefs in the world can care about that, he's the real deal. I can trace everything I do back to my time working for his company. I learned the traditional skills and discipline there.

What's the single most important thing you learned?